Description
A delicious whole grain fall breakfast treat.
Ingredients
- ¼ cups Canned Pumpkin Puree
- 2 Tablespoons Whole Milk Ricotta Cheese
- 2 Medjool Dates, Seeded And Finely Chopped
- ⅛ teaspoons Ground Cinnamon
- 4 slices Whole Grain Bread
- 1 whole Large Egg
- ½ cups Non-fat Milk
- 2 Tablespoons Maple Syrup
- ¼ teaspoons Real Vanilla Extract
- ⅛ teaspoons Ground Cinnamon
Preparation
Mix together pumpkin, ricotta, dates and cinnamon. Spread mixture onto 2 slices of whole grain bread leaving a small border. Top with remaining bread slices and press edges well to seal.
In a baking dish or pie pan whisk together egg, milk, maple syrup, vanilla and cinnamon.
Heat a griddle or pan to medium heat and grease with butter or cooking oil spray.
Dip the stuffed sandwiches into the egg mixture for 20–25 seconds on each side. Carefully remove the soaked sandwiches and cook on the griddle until golden brown, about 4–5 minutes per side. (Discard any leftover egg mixture.)
Serve stuffed french toast warm with maple syrup and pomegranate arils.
